Uncategories12 Facts About Microwaves That Should Forever Terminate Their Use

12 Facts About Microwaves That Should Forever Terminate Their Use

Are microwaves a benign
bastion of convenience or a sinister contributor to biological and nutritional
damage?A
growing percentage of people are now heeding the advice of holistic health
experts and disposing of their microwaves due to the dangers of microwaved
food.

Regardless of where you stand, humans are the only animals on the planet
who destroy the nutritional value of their food before eating it, and the use
of microwaves is no exception.

Microwaves are a source of electromagnetic energy (a form ofnonionizing form of radiation)
electronically generated. When penetrating the aliments, they trigger an inner
rotation of the water molecules inside the food. This rotation triggers a
friction between the molecules and the result is a rapid growth in temperature.

Microwaves use super-fast particles to literally radiate the
contents of water inside food and bring it to boil. Not only has microwave use
been linked to causing infertility in men, but it also denatures many of the
essential proteins in the food making them virtually indigestible.

Most animals will only consume food in its natural, unprocessed state, but
humans actually go out of their way to render food nutritionally worthless
before eating it. Think about all the prepackaged and processed foods we
purchase and consume annually. It's no wonder the state of our health is in
dire straits.

Microwave ovens work physically, biochemically and physiologically, producing
ions and various free radicals, which destroy viruses and bacteria, but not
toxins and microtoxins. The experts have concluded that food cooked in
microwaves loses between 60% and 90% of its vital energy and, at the same time,
the structural disintegration processes accelerates. Also, the nutrient
substances are altered, leading to digestive diseases. These microwaves can
increase both the number of cancerous cells in blood and the number of stomach
and intestinal cancerous cells.

Microwaves leaking radiation is a serious issue. Serious enough for the FDA to
set legal limits on the leakage permitted by every microwave manufacturer.
However, the only way to completely eliminate the radiation dangers associated
with microwaves is not to use one. Microwave radiation has been known to cause
cataracts, birth defects, cancer and other serious illnesses.

Because of these causes the microwave ovens were banned in the
Soviet Union in 1976. Soviet scientists found that the microwave exposure
decreases the ability of some vitamins to by absorbed by the human body,
dramatically accelerates the structural disintegration of all foods and reduces
the metabolic stress of the alkaloids, glycosides and galactoses.

In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that
demonstrated that cooking or heating food presents much greater risks for
health than the traditionally cooked food. He found that people who ate
microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia
demonstrated that the vegetables and fruits cooked in a microwave lost a
percentage of 97% of the substances that contribute to reducing the incidence
of coronary heart diseases.

In Dr. Lita Lee's book, Health Effects of Microwave Radiation -- Microwave
Ovens, and in the March and September 1991 issues of Earthletter, she stated
that every microwave oven leaks electro-magnetic radiation, harms food, and
converts substances cooked in it to dangerous organ-toxic and carcinogenic
products.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven,
published by Raum & Zelt in 1992, at 3(2): 43, it states:

"Artificially produced microwaves, including those in ovens, are produced
from alternating current and force a billion or more polarity reversals per
second in every food molecule they hit. Production of unnatural molecules is
inevitable. Naturally occurring amino acids have been observed to undergo
isomeric changes (changes in shape morphing) as well as transformation into
toxic forms, under the impact of microwaves produced in ovens."

There are no atoms, molecules or cells of any organic system able to withstand
such a violent, destructive power for any extended period of time, not even in
the low energy range of milliwatts. Microwaves quickly destroy the delicate
molecules of vitamins and phytonutrients (plant medicines) naturally found in
foods. One study showed that microwaving vegetables destroys up to 97% of the
nutritional content (vitamins and other plant-based nutrients that prevent
disease, boost immune function and enhance health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical
study on the effects microwaved nutrients have on the blood and physiology of
the human body. His small but well controlled study showed the degenerative
force produced in microwave ovens and the food processed in them. The
scientific conclusion showed that microwave cooking changed the nutrients in
the food; and, changes took place in the participants' blood that could cause
deterioration in the human system. Hertel's scientific study was done along
with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the
University Institute for Biochemistry.

12 Enumerated Effects of
Microwaves

1. A breakdown of the human “life-energy field” in those who were
exposed to microwave ovens while in operation, with side-effects to the human
energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process
of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy
activated potentials of food utilization within the processes of human
metabolism;

4. A degeneration and destabilization of internal cellular
membrane potentials while transferring catabolic [metabolic breakdown]
processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve
impulses within the junction potentials of the cerebrum [the front portion of
the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and
loss of energy field symmetry in the neuroplexuses [nerve centers] both in the
front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths
within the ascending reticular activating system [the system which controls the
function of consciousness];

8. A long term cumulative loss of vital energies within humans,
animals and plants that were located within a 500-meter radius of the
operational equipment;

9. Long lasting residual effects of magnetic “deposits” were
located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of
hormones and maintenance of hormonal balance in males and females;

12. Because of this brainwave disturbance, negative psychological
effects were noted, including loss of memory, loss of ability to concentrate,
suppressed emotional threshold, deceleration of intellective processes, and
interruptive sleep episodes in a statistically higher percentage of individuals
subjected to continual range emissive field effects of microwave apparatus,
either in cooking apparatus or in transmission stations.

Take a look around you at every person that still uses a
microwave. The largest majority are unhealthy and overweight. The more you use
the microwave, the worse your nutritional state gets, and the more likely you
are to be diagnosed with various diseases and put on pharmaceuticals which, of
course, will create other health problems that lead to a grand spiraling
nosedive of health.

Of all the natural substances -- which are polar -- the oxygen of water
molecules reacts most sensitively. This is how microwave cooking heat is
generated -- friction from this violence in water molecules. Structures of
molecules are torn apart, molecules are forcefully deformed, called structural
isomerism, and thus become impaired in quality. This is contrary to
conventional heating of food where heat transfers convectionally from without
to within. Cooking by microwaves begins within the cells and molecules where
water is present and where the energy is transformed into frictional heat.

The following is a summary of the Russian investigations published by the
Atlantis Raising Educational Center in Portland, Oregon:

- Various kinds of damaged to many plant substances, such as alkaloids,
glucosides, galactosides and nitrilosides.

According to Dr. Lee, changes are observed in the blood chemistries and the
rates of certain diseases among consumers of microwaved foods. The symptoms
above can easily be caused by the observations shown below. The following is a
sample of these changes:

a.. Lymphatic disorders were observed, leading to decreased
ability to prevent certain types of cancers.
b.. An increased rate of cancer cell formation was observed in the blood.
c.. Increased rates of stomach and intestinal cancers were observed.
d.. Higher rates of digestive disorders and a gradual breakdown of the systems
of elimination were observed.

Decrease in Food Value

Microwave exposure caused significant decreases in the nutritive value of all
foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to
utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential
minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested
foods;

3. A reduction in the metabolic behavior and integration process
capability of alkaloids [organic nitrogen based elements], glucosides and
galactosides, and nitrilosides;

4. A
destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

How
Do You Heat Your Food The Healthy Way

This is kind of a misnomer because there is truthfully, with perhaps
the exception ofdehydration,
no way to heat food and maintain its structural and nutritional value. However,
gently heating food in a cast iron pan over the stove may be the healthiest
alternative to nuking it. This is the old fashioned way and it never failed our
ancestors.

Toss that microwave and strive to consume at least half of your diet from raw
foods, that is a huge step in the right direction to maintain their nutritional
value. My mother always used to tell me that if food comes from a package, or
has to be heated to be eaten, there's a good a chance it's low in nutrition.
She was right for the most part, so keep that in mind when venturing the aisles
at the grocery.

Marco Torresis a research specialist,
writer and consumer advocate for healthy lifestyles. He holds degrees in Public
Health and Environmental Science and is a professional speaker on topics such
as disease prevention, environmental toxins and health policy.

All information, data and
material contained, presented, or provided on TheMirrotPost.com is for educational
purposes only. It is not to be construed or intended as providing medical or
legal advice. Decisions you make about your family's healthcare are important
and should be made in consultation with a competent medical professional. We
are not physicians and do not claim to be. Any views expressed here-in are not
necessarily those held by TheMirrotPost.com